Ammonia is a classic ingredient used for many years to bake, rusks, puff pastries, breads and various cookies. The result of using Ammonium Bicarbonate is that it will have a light, airy, crispy, and somewhat fluffy texture.

Ammonium Bicarbonate is typically used with smaller baked goods that can quickly disperse and evaporate the ammonia gas as it builds up within the baked item. During the baking process, ammonia aroma may be present, but it disappear and will not be noticed in the baked product when they are eaten.

It may also be used as a substitute to remove the alkaline-like flavor that at times occurs in some baked goods when baking powder or baking soda is added